Super Easy Chunky Vegetable Soup – A Side Dish

A good friend of mine once mentioned that she didn’t like vegetables… any vegetables. Then I found out that this dear friend had what I’d call: a plain-steamed-canned-vegetables “trauma”. ¡Ay! I’d also suffer such a negative association if I had been exposed to such boring and processed vegetables only. Thankfully, now, with the help of her husband my friend has been more open to trying vegetable dishes. Much to her surprise she found a lot to like!

I enjoy vegetables very much. I cook them as a side dish to pair with my meat or fish entrée all the time. One super easy and simple recipe that I enjoy is this chunky vegetable soup. I’d serve the soup alongside my more complex dish: braised and broiled chicken. The vegetable soup’s simplicity, wonderful flavor and texture, and warmth complete a great homemade lunch or dinner especially during these colder months.

Chop two carrots and half of cauliflower into big chunks. (Add more crunchy vegetables like green beans, celery, or broccoli if you like. Feel free to adjust the cut size to your preference too.) Avoid overcrowding the pot.

Add salt and pepper to taste

For great aroma, add a pinch of nutmeg powder (Really, just a tiny pinch. You want to avoid overpowering the soup with nutmeg’s poignant aroma.)

Once the chicken stock starts bubbling then the vegetables can swim in it until they are fork tender. Cover with a lid.

Turn of the heat and let the soup cool down before serving. That way the vegetables have more time to absorb the chicken stock flavor.

There are many ways to transform different vegetables into delicious dishes. Most require little effort and creativity. You’d be pleasantly surprised. Enjoy!